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This caviar was first introduced in 1932 at the opening of the Prunier Restaurant in London's Saint James Street and was later served at King George VI coronation in may 1937.
"A sharp and instant iodine punch on a melting grain."
Peter Rebeiz.
In detail.
The Saint James caviar is smooth and very iodized. It has a copious taste and a superb length in mouth. It has silky grains and a unique texture that stems from its initial preparation from exceptionally fine Persian salt.
It became the standard for English highnesses, statesmen, and English nobility when it was served in the London restaurant near Saint James's Royal Palace.
Customers reviews
4.4 /5
Based on 9 reviews